Cauliflower and Cannellini bean soup with Rosemary flavoured Mascarpone
Ingredients
For the soup:
2 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1 leek, including tender green part, washed well and coarsely chopped
2 shallots peeled and coarsely chopped
1 medium head cauliflower, cut into small florets
1 large potato, peeled and roughly chopped
1 bay leaf
5 to 6 cups vegetable or chicken stock, preferably homemade, completely defatted
2 cups cooked cannellini beans (navy beans), in a pinch use the equivalent amount of canned navy beans: rinsed well
Sea salt and freshly ground pepper
For the mascarpone cream:
3 tbsp extra- virgin olive oil
1 tablespoon, finely chopped, fresh rosemary
Sea salt, to taste
½ cup mascarpone cream, preferably imported Italian variety
Preparation
In a large saucepan heat the butter and oil over medium heat. Add the leek and shallots and sauté until soft, about 2-3 minutes. Add the cauliflower florets and potatoes and cook for about 5 minutes. Add the bay leaf and season with salt and pepper. Add just enough stock to barely cover the vegetables- don’t be tempted to add all the stock or the finished soup will be too thin. Cook until vegetables are very tender about 15-20 minutes. Meanwhile prepare the mascarpone cream: In a small pan combine the oil, rosemary and salt .Stir to combine and gently simmer on low heat, about 2 minutes- just enough to warm the oil and infuse the rosemary .Set aside to cool. In a small bowl add the mascarpone then stir in the infused oil. Set aside .Remove the bay leaf from the soup. Puree the soup using a handheld immersion blender or alternatively a blender. Stir in the cannellini beans and add more broth if soup seems too thick. Warm through gently, and adjust seasoning.
To serve:
To serve, ladle soup into preheated soup bowls .Add a dollop of mascarpone cream, adding a grind of pepper and a drizzle of olive oil.
Yield: 6 servings